Herbed Goat Cheese Flans with Figs, Hazelnuts, and Cress
Need a gluten free and lacto ovo vegetarian side dish? Herbed Goat Cheese Flans with Figs, Hazelnuts, and Cress could be an outstanding recipe to try. This recipe serves 6 and costs $2.41 per serving. One portion of this dish contains approximately 12g of protein, 24g of fat, and a total of 334 calories. 106 people have tried and liked this recipe. A mixture of sherry vinegar, garlic, goat cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 51%. Users who liked this recipe also liked Goat Cheese Spinach Flans with Warm Asparagus Salad, Butternut Squash Gratin With Goat Cheese And Hazelnuts, and Butternut Squash Gratin with Goat Cheese and Hazelnuts.
Servings: 6
Ingredients:
1 bay leaf
2 Tbs. softened butter, for ramekins
3 large egg yolks
2 large eggs
1 pt. fresh figs, quartered
1 2-inch sprig fresh rosemary
3 sprigs fresh thyme
1 clove garlic, smashed
4 oz. fresh goat cheese
½ cup toasted hazelnuts, chopped
½ tsp. salt
2 Tbs. sherry vinegar
2 Tbs. unsalted butter
2 bunches watercress, picked into sprigs
1 ½ cups low-fat or whole milk
Equipment:
sauce pan
blender
baking pan
ramekin
oven
aluminum foil
frying pan
knife
Cooking instruction summary:
1. To make Flans: Bring milk, garlic, thyme, rosemary, and bay leaf to a simmer in saucepan. Remove from heat, cover, and steep 15 minutes. Strain into blender, and discard solids. Add goat cheese, eggs, egg yolks, and salt, and blend on low speed until smooth but not frothy. 2. Preheat oven to 325ºF. Butter 6 4-oz. ramekins, and place in shallow baking dish. Pour goat cheese mixture into prepared ramekins. Place baking dish in oven, and pour 1/2 inch hot water into baking dish. Cover with foil, and bake 45 to 60 minutes, or until Flans are set. 3. To make Salad: Melt butter in skillet over medium heat. Add figs, and toss gently 1 minute. Add hazelnuts and vinegar, and remove from heat. Stir in watercress, and season with salt and pepper, if desired. 4. Divide Salad among 6 dinner plates. Run knife around edges of ramekins to release Flans. Tip ramekin over plate, and gently shake to release Flan over Salad.
Step by step:
1. To make Flans: Bring milk, garlic, thyme, rosemary, and bay leaf to a simmer in saucepan.
2. Remove from heat, cover, and steep 15 minutes. Strain into blender, and discard solids.
3. Add goat cheese, eggs, egg yolks, and salt, and blend on low speed until smooth but not frothy.
4. Preheat oven to 325ºF. Butter 6 4-oz. ramekins, and place in shallow baking dish.
5. Pour goat cheese mixture into prepared ramekins.
6. Place baking dish in oven, and pour 1/2 inch hot water into baking dish. Cover with foil, and bake 45 to 60 minutes, or until Flans are set.
7. To make Salad: Melt butter in skillet over medium heat.
8. Add figs, and toss gently 1 minute.
9. Add hazelnuts and vinegar, and remove from heat. Stir in watercress, and season with salt and pepper, if desired.
10. Divide Salad among 6 dinner plates. Run knife around edges of ramekins to release Flans. Tip ramekin over plate, and gently shake to release Flan over Salad.
Nutrition Information:
covered percent of daily need
